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L'atelier of JoŽl Robuchon (English)

The artistry of a master chef and his proteges
L'atelier of JoŽl Robuchon (English)
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Author: JoŽl Robuchon, Patricia Wells
Hervť Amiard (photographs)
Availability: 2 semanas
Language: Inglťs
Format: Tapa dura, 250 pp, 23,5x29 cm
Publisher: Wiley, 1998, 9780471292975
Features: FotografŪas a color

Formats and editions:
- In French.
- In English.

Publisher review:
Joël Robuchon gives his very best, offering his peers and ambitious gourmets the opportunity to profit from his teaching and successfully recreate – with, the first time ever, all the “inside” information – the classic dishes that have elevated him to a place of international culinary respect and fame.
As in painting, sculpture, or music, the art of gastronomy is born in the artist’s studio – the kitchen. Presented in this body of culinary artistry, this atelier is a glimpse of the inner workings of chef Joël Robuchon’s kitchen, his philosophy, his eight favourite products, his own internationally acclaimed recipes, and those of five of his protégés, trained in his atelier.
Joël Robuchon is recognized as being one of the greatest chefs in the world. In this book, he has welcomed us into his privileged and secret universe, so that we may gain a better understanding of his inspiration, share in his knowledge, discover his work methods, his way of choosing ingredients, and of expressing and marrying flavours.
Thanks to Patricia Wells’ passionate and mouth-watering text, and over 300 unforgettable photographs by Hervé Amiard, Joël Robuchon’s creative force bursts through the three sections of this unique work with the beauty and clarity of genius revealed.
The Atelier – we watch from the wings, able to observe the genesis of creation in Robuchon’s own kitchens. Words and images reveal the mysteries of his gastronomic workshop. A privileged view of the gestures and glances of this contemplative world is offered, as we observe one of today’s most inspired culinary teachers pass on his techniques and secrets. We are invited to participate in the excitement of a master at work with five of his most inspired pupils: Dominique Bouchet, Cristophe Cussac, Philippe Groult, Benoît Guichard, and Maurice Guillouet.
The products – we are offered an understanding of eight keystone ingredients from the palette sensibilities of the master himself. Joël Robuchon explains why potatoes, caviar, scallops, cèpe mushrooms, sweetbreads, truffles, chestnuts, and almonds are his favourite products. He talks about his research and introduces us to his suppliers, whose attention to quality is second only to Robuchon’s own quest for raw perfection.
The Recipes – we participate in the unique synthesis of flavours, colors, and textures conceived by the master and his five protégés. Their compositions tease exploration of the eight chosen products and lead us every time toward harmonious composition.

- Foreword.
- The atelier.
- Products and producers.

- Potatoes.
- Caviar.
- Scallops.
- Cèpes.
- Sweetbreads.
- Truffles.
- Chestnuts.
- Almonds.
- Preparation and cooking times.

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